Cranberry Orange Pinwheels

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest.
• Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
• Meanwhile, in a food processor, combine the cranberries, pecans and brown sugar. Cover and process until finely chopped; set aside.
• Roll out one portion of dough between two sheets of waxed paper to a 10-in. square. Remove top sheet; spread dough with half of the cranberry mixture to within 1/2 in. of edges. Roll up tightly jelly-roll style. Wrap in plastic. Repeat with remaining dough and cranberry mixture. Refrigerate for 4 hours or overnight.
• Unwrap rolls and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container.